Finely chop the onion, ginger and garlic.
Heat sunflower oil in a pan and sauté onion until golden.
Add in the ginger and garlic and cook for about 1 minute (rawness should be gone).
Add in the coriander powder, turmeric, cumin, chili flakes and stir everything for about 2 minutes (don’t let it get burnt).
Add in the diced tomatoes, chickpeas and vegetable broth. Bring it to a boil. Once it’s boiling reduce the heat and let it simmer for about 15 minutes.
Add in the salt, sugar and spinach and let it simmer for another 5 minutes (until spinach “collapsed”).
Finally, add the gar am masala, give it a stir. Sprinkle the fresh coriander on top.
Best served with rice, naan or roti.
Thank you for sharing such a delicious dish!